Cheminée Chats

Gastrofacts: About the shortage of skilled workers

How can gastronomy be sustainably successful in times of a shortage of skilled workers? We discuss new ways, new approaches and new forms of how gastronomy can remain attractive on the labour market.

Sometimes it's about giving something back to society, creating something that serves the common good. The Basel association Malian is a work integration project in gastronomy and Raphael Wyniger talks about the requirements, the opportunities and the hopes that lie in the association and how one can identify with such a commitment as a gastronomy group. Claudio Lehmann, one of the two co-founders of the platform yooture.com, has thought about new ways of using new technologies to find the right people who fit the business, and he will reveal them to us. Of course, digitalisation is also advancing in the gastronomy sector. Which gastronomy solutions are inspiring today and which will do so in the future? Jasmina Mulajo, PM Digital at Gehrig Group AG, will reveal this in the Gastrofacts Talk, which will be moderated by Andrin Willi.

Responsible for this programme highlight: Gastrofacts - nachhaltig gastfreundlich